typical pork cut at BBQ restaurant and cook times per pound

[elpescador88]

Thanks for the feedback on my previous questions!  A couple of more questions from a newbie:  We get BBQ pork from a local BBQ restaurant that smokes in house.  What would be a standard pork cut that a BBQ restaurant would use?

Also, does anyone have a guideline smoke time per pound for pork and beef brisket?

Thanks in advance,

Mike

 

[old sarge]

The BEST advice I can give is to look in the beef and pork sections of the forum.  You will find what folks around here do and the results.  As for me, I generally use the bone in pork shoulder from the Army commissary.  I get Prime brisket from Costco. Butts/shoulders at Costco are not bone in and I will buy those when the urge hits me. Bone in/no bone makes no real difference from my point of view/taste.  As to what your local restaurant uses, for pulled pork, likely shoulder/butt.

 

[elpescador88]

Thanks for the info David! Do you have a rough rule of thumb for smoke times for pork and beef per pound?

Mike

 

[kymonopoly]

LarryD posted this chart as a guide.  I have found it helpful in the past but remember it's just a guide and not a hard and fast rule.

https://www.smokin-it.com/v/vspfiles/files/SmokinTimes.pdf

 

[elpescador88]

Thank you J!

 

[old sarge]

Thanks for the info David! Do you have a rough rule of thumb for smoke times for pork and beef per pound?

Mike

Mike - The only rule of thumb I have is to start butts and briskets around midnight then head to bed.  I check the internal temp (IT) when I get up and move on to honey do's, yard work, whatever. That first temp check gives me an idea of finish time which is always thrown off by the stall. So I plan for lunch, late lunch/early dinner.  When finished, foil wrap, beach towels wrap, then into a cooler till serving time.  The meat stays hot for a couple of hours; sort of flexible. 

Read the link LarryD provided pause the meat sections.  They are very helpful. 

 

[elpescador88]

Thank you for the info David! 

 

[elpescador88]

Thank you for the info David!